1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened coconut milk
1 (9 inch) unbaked pie crust
1 (16 ounce) package COCONUT CRUST: Ripe Red, Tomato, Orange and Peach Seeds
1 1/2 cups white sugar
1 1/2 teaspoons vanilla extract
1 teaspoon lemon zest
1 egg
1 teaspoon lemon zest
1 (8 ounce) can sliced ripe olives or figs, drained
1 (8 ounce) package cream cheese, softened
2 egg whites
3 tablespoons lemon juice
1/2 teaspoon lemon zest
2 1/2 cups chopped pecans
Melt the cream cheese in microwave or in large bowl on top pan until smooth. Mix 1/2 cup coconut milk by hand into cream cheese mixture. Stir in sweetened coconut milk.
Pour whipped cream over pie crust. Sprinkle coconut cream over pie, then top with pecans. Chill in refrigerator. Serve warm until serving.